Buñelos Åga (CHamoru Banana Donuts)

Desserts, Guam/Chamoru, Recipes, Snacks, Spring, Summer

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  1. Jackie says:

    I tried your recipe & it tasted really good but the texture came out really dense…it was missing something. I think milk or some kind of liquid.

    • Floured Frame says:

      Hi there, sorry to hear that. Traditional Buñelos Åga recipes normally do not have milk in them. They rely on the mashed bananas for that.

      If you try this recipe again add more mashed banana, or if you really want to add milk, you can add a couple of tablespoons.

      The only other factor that I can see is that you probably added too much flour to the batter. Cup measurements are unfortunately never accurate, and you could be adding way more extra flour than intended. Here are my tips to measure flour in cups:

      – fluff the flour in the container before you measure (flour gets compacted the longer it sits in the pantry, this causes most recipes to fail because the flour is compacted thus you end up adding more flour than normal. Fluffing it will help aerate it.)
      – Spoon the flour into your measuring cup until it overflows (don’t use the actual measuring cup to spoon the flour from)
      – Use the back of a butter knife to level it off

      Hope this helps!

  2. Diaunna says:

    First time making this and it turned out amazing!!! I used 9 extremely ripe bananas and measured the flour and sugar using a scale. It’s sweet enough that I don’t mind eating it alone ???? my family will be happy when they come home to this treat! Thank you for the recipe!

  3. Des says:

    Hi! In Palau we use a certain kind of bananas when making fried bananas and banana lumpia- was wondering if this recipe calls for a certain kind or if regular bananas are what you use?

    • Floured Frame says:

      Hi, you can use normal eating bananas (Cavendish Bananas), as they are sweeter than the saba bananas you use for making banana lumpia.

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